NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Rolled oats

0.5 cup Liquid egg whites

0.5 cup Non-fat Greek yogurt

1 medium Banana

0.5 tsp Baking powder

0.5 tsp Ground cinnamon

1 tsp Vanilla extract

1 tsp Coconut oil

0.13 tsp Sea salt

PREPARATION

• 1

  Place the rolled oats in a high-speed blender and pulse until they reach a fine, flour-like consistency.

• 2

  Add the liquid egg whites, Greek yogurt, half of the banana, baking powder, cinnamon, vanilla extract, and sea salt to the blender; process until the batter is completely smooth.

• 3

  Heat a large non-stick skillet over medium heat and lightly coat with half of the coconut oil.

• 4

  Pour the batter into the skillet to form three or four small pancakes, cooking for 2-3 minutes per side until the edges are set and the surfaces are golden brown.

• 5

  While the pancakes cook, slice the remaining half of the banana into thin rounds.

• 6

  Remove the pancakes from the skillet, wipe it clean, and add the remaining coconut oil.

• 7

  Sauté the banana slices in the skillet for 1-2 minutes per side until they are caramelized and fragrant.

• 8

  Stack the pancakes on a plate and top with the warm caramelized banana slices immediately.